High School Graduation Cake (Printable version)

Vanilla sponge layered with creamy buttercream, adorned with gold foil and a diploma topper.

# What You Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, room temperature

→ Buttercream Frosting

09 - 1 ½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons whole milk or heavy cream
13 - Pinch of salt

→ Decorations

14 - Edible gold foil sheets
15 - 1 diploma-shaped cake topper
16 - Sprinkles or star confetti, optional

# Step-by-step guide:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat butter on high speed until creamy and pale, approximately 3 minutes. Gradually add powdered sugar, then vanilla, salt, and enough milk to reach a smooth, spreadable consistency.
10 - Level cooled cakes if necessary. Place one layer on a serving plate. Spread a thick layer of buttercream on top, then place second layer over it.
11 - Apply a thin crumb coat layer of frosting around the cake. Chill for 30 minutes.
12 - Frost cake smoothly with remaining buttercream.
13 - Using tweezers, carefully apply edible gold foil sheets to desired areas on the cake for a luxurious appearance.
14 - Place the diploma topper at the center or side of the cake. Add sprinkles or confetti if desired.
15 - Chill briefly to set, then serve at room temperature.

# Expert Advice:

01 -
  • The vanilla sponge is moist and sturdy enough to handle decoration without crumbling, which means you can actually achieve that polished look you're imagining.
  • Edible gold foil transforms a homemade cake into something that looks professionally designed, and your guests will genuinely believe you hired a baker.
  • The buttercream accepts gel food coloring beautifully, so you can match school colors or go moody and sophisticated depending on the moment.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and milk will make the batter seize or separate, and you'll end up with a cake that's dense or oddly textured no matter how carefully you bake it.
  • The crumb coat isn't just fancy bakery talk; it genuinely prevents crumbs from ruining your final frosting layer, and it's the difference between looking homemade and looking intentional.
03 -
  • If your kitchen is warm and the frosting starts softening as you work, pop the whole cake in the fridge for fifteen minutes between the crumb coat and final frosting—you'll work faster and cleaner when the frosting is cold enough to hold a sharp edge.
  • Test your oven temperature with an oven thermometer before baking; ovens can be off by as much as twenty-five degrees, and that affects baking time and texture more than you'd expect.
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